Cranberry-Rosemary Prosecco Float

Ingredients

¼ cup water

¼ cup white sugar

1 tablespoon fresh rosemary leaves(Optional)

1 scoop raspberry sorbet

1 fluid ounce dry gin

4 fluid ounces Prosecco

1fresh cranberry(Optional)

1 sprig fresh rosemary(Optional)

Directions

Step 1

Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.

Step 2

Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.

Step 3

Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.

Cook's Note:

Cranberry or lemon sorbet may be used in place of the raspberry sorbet.

Editor's Note:

Nutrition data for this recipe includes the full amount of simple syrup. The actual amount of simple syrup consumed will vary.

Source: Read Full Article

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Cranberry-Rosemary Prosecco Float

Ingredients

Directions

Cook's Note:

Editor's Note: